How To Make Delicious - Karnataka's Famous Keema Curry At Home - ATZone

How To Make Delicious – Karnataka’s Famous Keema Curry At Home

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Karnataka’s famous Keema Curry is a flavorful dish made with minced meat, aromatic spices, and a touch of South Indian flair. Here’s an easy recipe to recreate it at home! 🍛

🌟 Ingredients:

  • Minced Meat (Keema): 500g (mutton or chicken)
  • Oil: 3 tbsp (coconut oil or regular cooking oil)
  • Onions: 2 large, finely chopped
  • Tomatoes: 2 medium, chopped
  • Ginger-Garlic Paste: 1 tbsp
  • Green Chilies: 2, slit
  • Curry Leaves: 1 sprig
  • Fresh Coriander Leaves: For garnish

Spices:

  • Mustard Seeds: 1 tsp
  • Cumin Seeds: 1 tsp
  • Turmeric Powder: ½ tsp
  • Red Chili Powder: 1 tsp
  • Coriander Powder: 1 tbsp
  • Garam Masala: ½ tsp
  • Fennel Powder (optional): ½ tsp
  • Salt: To taste

For Extra Flavor:

  • Fresh Coconut (grated): 2 tbsp (optional)
  • Tamarind Extract or Lemon Juice: 1 tsp (optional)

🥘 Instructions:

  1. Heat Oil:
    • In a pan, heat oil and add mustard seeds. Let them splutter.
    • Add cumin seeds, green chilies, and curry leaves. Sauté for 30 seconds.
  2. Sauté Onions:
    • Add finely chopped onions and cook until golden brown.
  3. Add Ginger-Garlic Paste:
    • Sauté until the raw smell disappears.
  4. Cook the Masala:
    • Add tomatoes and cook until they soften and oil separates.
    • Stir in turmeric, red chili powder, coriander powder, fennel powder, and salt. Cook for 2 minutes.
  5. Add the Keema:
    • Add minced meat and mix well, ensuring the masala coats the meat evenly.
    • Cook on medium heat, stirring occasionally, until the meat releases its juices and starts browning (about 8-10 minutes).
  6. Simmer:
    • Add a little water (½ cup) and cover the pan. Cook for 15-20 minutes on low heat until the keema is fully cooked and the flavors meld.
  7. Finish:
    • Stir in garam masala and fresh coconut (if using). Cook for 2 more minutes.
    • Add tamarind extract or lemon juice for a tangy twist.
  8. Garnish and Serve:
    • Sprinkle fresh coriander leaves on top and serve hot with dosa, parotta, or steamed rice.🍽️

Here’s a full meal plan to make your Keema Curry feast unforgettable.

🌟 Starter:

Masala Fry Eggs: 🥚

  • Boil eggs, slice them in half, and lightly fry in a bit of oil with salt, pepper, and chili powder.
  • Serve hot with a sprinkle of coriander.

🥘 Main Course:

Karnataka-Style Keema Curry:

  • Follow the keema curry recipe we discussed earlier.
  • Serve with fresh coriander and a wedge of lemon.

Neer Dosa or Parotta: 🫓

  • Neer Dosa: Soak 1 cup rice for 4 hours, blend with water and salt into a thin batter, and make soft, lacy dosas.
  • Parotta: Use frozen Kerala parottas if you’re short on time, or make them fresh with flour, water, salt, and oil, folding layers before cooking.

Kachumber Salad: 🥗

  • Dice onions, tomatoes, and cucumber. Toss with lemon juice, salt, and a pinch of chili powder.

Raita: 🥒

  • Mix yogurt with grated cucumber, roasted cumin powder, and salt. Chill before serving.

🧁 Dessert:

Kesari Bath: 🌼
Ingredients:

  • Semolina (½ cup), sugar (1 cup), ghee (¼ cup), saffron, cashews, and raisins.

Steps:

  1. Roast semolina in ghee until golden.
  2. Boil 1½ cups of water, add saffron, and pour it into the semolina.
  3. Stir, add sugar, and cook until thick. Top with fried cashews and raisins.

🥂 Drink:

Panaka (Jaggery-Lime Cooler): 🍋
Ingredients:

  • Jaggery (½ cup), water (4 cups), lemon juice (2 tbsp), cardamom, and pepper.

Steps:

  1. Dissolve jaggery in water, add lemon juice, crushed cardamom, and a pinch of pepper.
  2. Serve chilled!

☕ Finisher:

Filter Coffee:

  • Brew strong South Indian filter coffee and serve in a steel tumbler and dabarah for authenticity.

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